Joy of Cooking and blackberry cobbler

 

One of my favorite to to cookbooks is The Joy of Cooking. I had the pleasure of listening to the author’s grandson many years ago a a cooking class. While one of my favorites, I admit, it is one of my most frustrating cookbooks. There are few pictures, lots of recipes on one page and you are often referred to a recipe 20 pages back. Still I return for my favorites.

It is the time of year when everything is fresh and lower prices, especially fruits and vegetables. One of my favorite recipes from the Joy of Cooking is Fruit and Berry Cobbler. The crust is a rolled biscuit dough with flour, baking powder and salt, butter and milk.

Roll the  dough to about 1/4 inch and cut into strips. Meanwhile, wash and dry the blackberries (about 3 pints). Mix together with 1/2 cup sugar, 2 Tablespoons cornstarch and grated lime zest. Place the berries in a baking dish. Place the dough strips, cris-crossed, over the berries. Brush the top with an egg glaze and sprinkle with sugar.  Bake at 375 for 45 to 50 minutes.

Enjoy!

The recipe for Quiche Lorraine, pg. 108-109 is also one of my favorites. The ingredients are simple: eggs, swiss cheese, milk and the addition of any vegetables you wish.  Great for any meal.

Breakfast – don’t leave home without it

Even if you have just a few minutes take time to make breakfast.  After a long night this mealfile-oct-17-9-26-47-am is meant to break your fast.  A simple meal my son came up with eggs and toast.  Invest in an egg ring or take out your non stick skillet and make scrambled eggs.  Look in your spice drawer and use a spice or two to flavor those eggs. My son likes to add thyme to his scrambled eggs.  It adds a slightly sweet taste to the eggs.  A side of toast with a little butter and out the door you go.

 

 

Breakfast kick starts your metabolism, giving you the energy   you need and helps you focus at work and school.




        

Mexican Eggs

A quick and easy Sunday morning breakfast with a lot of possibilities.

Ingrefile-oct-23-9-08-21-amdients:

Poached eggs

Tostados

Salsa

Green Chilies

Black Olives

Sharp Cheddar Cheese

Sour Cream

Directions: 

  1.  Poach eggs.  I poach one or two eggs per person.  Cook for ten minutesfile-oct-23-9-09-37-am.
  2.  Use two tostados shells per person.  Once eggs are cooked, drain and place on top of tostados shells.

3.Place black olives and green chilies on top of eggs.

file-oct-23-9-17-56-am4.  Top with cheddar cheese, salsa and sour cream.

5.    The great thing about this breakfast is that you can add your favorite topping and the ‘heat’ you like.

Enjoy.